Salad with marinated zucchini, mushrooms and mascarpone
4 servings
40 minutes
This salad with marinated zucchini, mushrooms, and mascarpone is a true gastronomic masterpiece. Light yet rich in flavor, it combines the creaminess of cheese with the tangy notes of vinegar and the aroma of sautéed mushrooms. Its roots can be found in Russian cuisine, where rich and layered flavor combinations are traditionally valued. Crispy croutons and fresh watercress add texture play, while sweet Thai sauce adds an exotic touch. Perfect for an elegant dinner or light lunch, this salad delights not only in taste but also surprises with its elegant presentation.
1
Grate the zucchini into thin strips using a special grater. Drizzle with vinegar and olive oil, add chopped artichokes, sugar, salt, pepper, and mix. Refrigerate for half an hour.
- Baby zucchini (courgette): 2 pieces
- White wine vinegar: 4 tablespoons
- Olive oil: 8 tablespoons
- Marinated baby artichokes: 50 g
- Sugar: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
2
Dry the baguette slices in the oven for 15 minutes at 180 degrees. Then crush them in a mortar into small pieces.
- French baguette: 4 pieces
3
Whip the mascarpone with olive oil using a mixer for 1-2 minutes. Add a pinch of salt and pepper, mix, and set aside.
- Mascarpone cheese: 250 g
- Olive oil: 8 tablespoons
- Salt: to taste
- Ground black pepper: to taste
4
Mix all the dressing ingredients: olive oil (4 tablespoons), soy sauce, sweet Thai sauce, and salt.
- Olive oil: 8 tablespoons
- Soy sauce: 4 tablespoons
- Thai sweet chili sauce: 2 tablespoons
- Salt: to taste
5
Wash the mushrooms well, clean them from sand, and slice them into small pieces. Fry in olive oil for 7-10 minutes until golden brown. At the end, season with salt and pepper, mix, and remove from heat.
- Porcini mushrooms: 200 g
- Olive oil: 8 tablespoons
- Salt: to taste
- Ground black pepper: to taste
6
Pour a little dressing on a flat plate, place mascarpone in the center of the plate. Carefully layer zucchini and mushrooms on top of the cheese, and sprinkle with croutons and cress salad.
- Mascarpone cheese: 250 g
- Baby zucchini (courgette): 2 pieces
- Porcini mushrooms: 200 g
- French baguette: 4 pieces
- Garden cress: to taste
